This fermented chilli sauce is a family favourite – it is great drizzled on pizza, dumpings, eggs, avocado, added to stir-fries, soups, dips, marinades and dressings.
MAKES 2 JARS
Ingredients:
- 3 cups of fresh chillies, sliced in half
- 1 carrot, very thinly sliced (do not peel)
- 4–6 garlic cloves, cut in quarters
- 1–2 shallots, sliced (or ½ an onion)
Brine:
- 2 tspn sea salt
- 2 cups filtered water, lukewarm
After fermenting:
- 1–3 tablespoons apple cider vinegar (optional- for extra tang and for more healthy probiotics)
- NB. Keep in mind the heat will mellow with age
Method:
Heat the water and stir the sea salt into the warm water until dissolved. Let cool to room temp.
Wearing gloves, slice the chillies in half, and remove stems and seeds if you like (for less heat). I leave the seeds in mine. Thinly slice the carrot (do not peel), slice the shallots and slice the garlic.
Layer all into a 1 litre mason jar. Pour the salt water brine into the jar over the chillies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 teaspoon salt per 1 cup of water.
Weight the chillies down with canning weights (or use a small ziplock bag filled with water, to weigh the veggies down). You want the veggies completely submerged under the brine. Cover loosely with a muslin cloth or similar.
Place in a cool dark place for 5-7 days or until brine appears slightly cloudy. Tap the container and see if there is any activity, bubbles, or effervescence.
You will know it is fermenting by the cloudy brine and little bubbling and activity. You can always ferment longer for even more flavor! The longer the ferment, typically the tangier this will become.
After 5-7 days, strain the brine, saving it. Place the fermented chillies, onions, garlic and carrot into a blender. Add 1 cup of the brine and blend until smooth as smooth as possible. Add the vinegar if using and more brine to desired thickness.
The heat level will mellow a bit with time, as it continues to ferment in the fridge.
WARNING:
Do not place in a sealed jar unrefrigerated – this will result in an explosion – and great big mess – as sauce is still fermenting!
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